Classic Pesto


  • 1 – bunch Basil leaves- Younger smaller leaves are preferred. They are less bitter.
  • ¼- bunch Parsley leaves – the parsley will help prevent the pesto from discoloring over time
  • 3 tbsp. pine nuts
  • 3 tbsp. grated Parmesan
  • 2 cloves Garlic smashed
  • Salt and Pepper to taste
  • ½ cup Olive Oil – use an oil with a mild taste
  • 2 tbsp. butter (optional or as needed)


Put the Basil, Parsley, Pine Nuts, and Garlic in the bowl of your food processor. Pulse until fully chopped. Then in a stream add the oil through the feeding tube while processing. Taste with a spoon and season to taste with salt and pepper. If at this point the pesto seems to bitter to you add the butter when you toss with the pasta. Taste again. Add more cheese if desired.


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